Process of treating milk, cream, &amp;c.



S. R. KENNEDY. PROCESS OF TREATING MILK, CREAM, 6w.

APPLICATION FILED APR. 15, 1903.

PATENTED MAY 30, 1905.

UNITED STATES Patented May 30, 1905.

PATENT OEEIcE.

SAMUEL RIDCWAY KENNEDY, OF PHILADELPHIA, PENNSYLVANIA,

ASSIGNOR TO THE AMERICAN DAIRY PRODUCTS AND MANUFAC- TURING COMPANY, OFPHILADELPHIA, PENNSYLVANIA, A COR- PORATION OF PENNSYLVANIA.

PROCESS OF TREATING MILK, CREAM, 81.0.

SPECIFICATION forming part of Letters Patent No. 791,270, dated May 30,1905.

Application filed April 15, 1903. Serial No. 152,792.

To a whom, it may concern.-

Be it known that I, SAMUEL RIDGWAY KEN- NEDY, a citizen of the UnitedStates, residing at Philadelphia, in the county of Philadelphia andState of Pennsylvania, have invented a new and useful Improvement inProcesses of Treating Milk, Cream, and AdmixturesThereof, of which thefollowing is a specification.

Milk, cream, or admixtures thereof condensed in the ordinary way havecertain defects. After standing some time, especially when subjected toa low temperature,they contain a deposit or precipitation of sugar ofmilk and certain salts, which injures the sale and interferes with thesatisfactory use of the article. This precipitation or crystallizationis disseminated throughout the substance of the milk and is known asgrifior sand sugar. I have never known it to entirely settle to thebottom and do not believe it is possible for it to do so; butin thebottom of the ordinary forty-quart can there is commonly a quarter orhalf an inch so very gritty that it has to be thrown away. The milk,&c., condensed in the ordinary way will not form a thick smooth custardlike that made in my improved manner, even when cooked as hereinafterdescribed. Ordinary condensed milk, &c., has a disagreeable cookedflavor and sickening sweetness, which I avoid. \Vhen this development ofcrystals of sugar and salts took place spontaneously,as above mentioned,they were very small, like fine sand, and it was thought impossible,owing to the thickness of the condensed milk and the presence of thealbumen and casein, to filter them out; but I have discovered that bytaking suitable precautions, as hereinafter fully described, theirremoval may be accomplished.

In detail my improved process is as follows: After pasteurizing, themilk, &c., is drawn into a vacuum-pan at about twenty-five totwenty-eight inches and evaporated down to between 11 and 27 Baum. It isthen run into cans or tanks and refrigerated to 32 or 33 Fahrenheit. Theroom should be about 32, which would make the milk, &c., about 33 as itis better to not quite reach the freezing-point. At this temperature alarge part of the sugar of milk and salts will quickly crystallize bythe sudden chill. The substance is now run into an ordinarysugar-centrifugal with perforated sides, which should be lined with somefine filtering material, such as cotton or linen cloth or similar fabrichaving amesh fine enough to hold the crystals. I am at present usinggrass linen. On operating the centrifugal the milk, water, butter-fats,albumen, casein, and albumose, together with a small portion of sugar ofmilk still in solution, will pass through the filter, leaving thecrystallized sugar of milk and salts on the surface. The sling, as thematerial which passes through the filter is called, is now returned tothe vacuum-pan and put under a vacuum of twenty-seven inches dry ortwenty-five inches wet, when superheated air or live steam at onehundred pounds pressure is blown in finejets up through the mass untilthe vacuum reaches three and one-half or four inches, not lower, whenthe mass will thicken like a custard. Either the hot air or the steammay be used; but I am at present using steam. The steam is now shut off,water turned into the condenser, and the pump started pumping off theodors of the high cook until the vacuum again reaches twenty live totwenty-eight inches. On starting the pump the mass will rise yeast-like,and to prevent the entrainment and consequent loss of milk a sharpconcussion of air should be given through the air-cock or butter-cup,which will break the entrainment. The condensed milk is now drawn intocooling-cans, beaten or aerated, and placed in refrigeration for notless than forty-eight hours, when it is ready for the market.

lteferring now to the drawing, the figure represents adiagram of avacuum-pan adapted to my process.

P is a pipe for introducing live steam into the vacuum-pan, and B is aperforated hollow sphere attached to the end of the pipe P. The steamblows in fine jets through the perforations in the sphere B.

A represents the air-cock or butter-cup, and (a the handle of the same,the rapid opening and closing of which gives the necessary shock toprevent entrainment.

I) represents the usual discharge.

The milk prepared by my improved process is valuable in the preparationof ice-cream, making a rich thick smooth cream much better than thatprepared with ordinary condensed milk or plain cream alone. The richnessand smoothness of the product is quite marked, as it is about twice asthick as ordinary condensed milk of the same degree of condensation. Itcan be used in the kitchen for thickening milk and cream or instead ofeggs and milk in cakes and confectionery. It is of use in paper-making,in cementing glass, crockery, and other articles, as a paste forsticking labels to glass or tin, and for many other purposes in thearts.

Having as above fully described my improved process and the best methodknown to me of applying the same, What I claim, and desire to secure byLetters Patent, is

The improved process of treating milk, cream and admixtures thereof,consisting of evaporating, cooling until a large part of the sugar andsalts crystallize, filtering out the crystallized sugar and salts,andthickening the resulting product by heat in the manner described.

In testimony whereof I have signed my name to this specification, this13th day of April, 1903, in the presence of two subscribing witncsses.

SAMUEL RIDGWAY KENNEDY.

\Vitnesses:

R. C. SNYDER, JOHN [)oLMAN.

